After attending hotel school in Cefalù, he began working in various “trattorie” before joining the brigades of some of Italy’s most important restaurants. He has worked with many masters: Accursio Craparo, Andrea Sarri, Giuse Ricchebuono and Enrico Crippa. The chef’s philosophy is to offer cuisine that focuses on the products of the Madonie, where taste is paramount along with aesthetics. He is a great lover of herbs and wild plants, which he offers daily in his dishes.
Vivien Durand is originally from the Pyrenees and has been passionate about cooking since childhood. So it was only natural for him to graduate from the Catering School of Souillac.
After working in various well-known restaurants in the south and east of France, he began his career with Alain Ducasse in Monaco. He then also worked as a sous chef at the Grand Hotel in Saint-Jean-de-Luz with Nicolas Masse before opening his first restaurant, “La Taverne Basque”, with his wife in 2005.
This was followed by a second restaurant, “Chez Claire et Vivien”, in the Écomusée Basque Museum, also in Saint-Jean-de-Luz.
The young chef, with his wild yet casual style and Southwestern accent, received his first star in 2013 at “Eguiazabal, Le bar à vin” in Hendaye. Michelin’s choice was surprising at the time: for the first time, a restaurant serving tapas à la carte was included in the red guide!
Encouraged by the multi-award-winning star chef Alain Ducasse, he took over the kitchens of “Prince Noir” in Lormont in 2014.
His creativity unfolds the best in his dishes, which, despite their supposed simplicity, are based on a very sophisticated technique.